there was this great dish I made last week that was white beans, cilantro, cubed turkey (already cooked,) onion, celery, salsa, and cubed mango (could use papaya to be more compliant) and a cider vinegar, evoo (olive oil) dressing and salt.

I have a recipe for a multigrain/seed bread that is so good I can't keep my husband out of it....he is a Nomad and it seems good for him too. We've been eating this for weeks now and I haven't put on any weight. Simple and so good with ghee.

I should check to see if I posted this to Recipe Central, but here it is anyway. If you'd like a fantastic way to have homemade ricotta or paneer with fruit, try this. You can make it in one baking dish if you don't have ramekins--just let it bake a little longer and check to make sure the outer edge doesn't get too brown. This recipe will bake up drier with homemade cheese, but not unpleasantly so.

Preheat the oven to moderate/350F/180C/Gas Mark 4. Place the ricotta in a bowl and break it up with a wooden spoon. Add the whisked egg whites, sweetener and vanilla and mix thoroughly until the mixture is smooth and well combined. Very lightly grease four ramekins with grapeseed or almond oil. Spoon the ricotta mixture into the ramekins and level the tops. Bake for 20 minutes, or until the ricotta cakes are risen and golden.

Meanwhile, make the fruit sauce. Reserve about a quarter of the fruit for decoration. Measure about 2 tablespoons/1 oz/30ml water, pour into a heavy-bottomed pan and place on medium heat.

Add the rest of the fruit to the pan, and heat gently until softened. Remove the pan from the heat and set aside to cool slightly.

Puree the fruit in a blender or food processor or press it through a sieve. Serve the sauce, warm or cold, with the ricotta cakes. Garnish with the reserved berries and a few mint leaves if desired.

Here's another one that uses ricotta or paneer. I like this on weekends--it's fantastic as a light breakfast or a brunch item. READ AHEAD--you have to soak the dried apricots overnight, so start this recipe the night before.

Place the apricots and their soaking water in a pan, add the ginger and bring to the boil. Reduce the heat and simmer for 10 minutes until the fruit is soft and plump and the water becomes syrupy. Strain the apricots, reserving the syrup.

Serve the apricots warm with the reserved syrup. Spoon over the ricotta.

Now we all love rice cakes, right? How about something not similar to cardboard? A fried rice cake

1c. Cooked basmati rice

2 eggs

1/2 med onion chopped

Other additions would be chopped carrots or celery or other vegie you like

Mix this all together. Heat your castiron or other pan over med heat add some olive oil to the pan just snough so it does not stick. Pous in about a third of the mix and cook unitl golden brown on bothside and solid with no runny yellow stuff. drain on paper towel salt or season as desired. Eat by itself or in addition to another food.

Makes three rice cakes about CD size.

Enjoy!Angel

'And some of us would die-so other men can stand up on their feet like men. A great many are going to die for that. They have in the past. They will a hundred years from now-two hundred. God grant there will always be men good enough.(James Otis)' Johnny Tremain (Forbes)

I've found that the best recipes are often found in diabetic cookbooks, especially books from the last five years or so. They use fresh ingredients with little or no processed stuff and are absolutely delicious. Both the dessert recipes are from a diabetic cookbook. The baked ricotta is basically a sugar-free cheesecake. I love it--it's light, fragrant and good with any kind of fruit.

More recipes on the way soon Thanks for the rice cake recipe angel! Yummm

huhah, been away for a week & find this thread - yay! Chinese restaurant near my mum provided a great fish meal I'm going to copycat/modified - Wokfry in grapeseed oil - little slices of white fish(maybe perch) with roughly chopped onion and shallots, garlic, shavings of ginger(neutral), green capsicum(bellpepper), and lastly snowpeas or some green frozen peas. Add veg stock to keep moist & a little arrowroot as thickener at the end. Serve with basmati rice. We had sizzling Mongolian lamb as the other dish but I'm going to have to work on GTD alternative ingredients there....

hope this thread becomes sticky? think it belongs in the GTD area,instead of cook right for your type? I almost missed it!

I think that I, too, am a gatherer. I have been cooking for myself like this for some time. Hubby does not eat it, however. I will be perusing the recipes when I have more time. Am anxious to find out what I can eat now!! Have been trying to glean information from the threads, as I do not have the book.....I am getting hungry!!

trish, the gatherer diet is pretty cool. Of all things...we can have cottage cheese or ricotta! Yum. However this is a bit individual....I cannot have cottage cheese (stomach grumbles) although ricotta is better. Oh and millet and quinoa are superfoods! There's so much more....get the book or check it out from the library.

Guys, here is a nice, 100% G2 superfood comfort food recipe. This can be a main dish or side. High in protein, calcium, fiber, vitamin C and good omega 3, this hits the spot. As usual, me being me, I don't have anything approaching measurements for the various ingredients. You will just have to wing that (sorry)!

Superfood three: Huge splash or three of organic lemon juice concentrate (I use Santa Cruz Organic; I like a LOT of lemon juice in this...also, FACTOID: vitamin C and calcium complement each other, absorption-wise, so the cottage cheese and lemon together are a good thing)

Superfood four: Huge amount of high-quality organic olive oil (I like Spectrum Organic, and you can never use too much olive oil, people, so let loose and ENJOY!)

Optional superfood spices (use any, all or none of these to taste): garlic, basil, curry

Instructions:

Cook Inca Red Quinoa per package instructions (put in pot, covered, with twice as much water as quinoa, bring to boil, then turn down to simmer until water is absorbed, which is a total of about 15 minutes). Once all water is absorbed and quinoa is fluffed out, remove lid and let cool and release or absorb any remaining steam/water. Once quinoa is fabulously fluffily gorgeous and somewhere between room temp and warm, place amount you wish to eat into your serving bowl. Put rest of quinoa away in fridge.

Add all other ingredients to the quinoa and mix well.

This is delicious and great when you want a good, old-fashioned, carbie-feeling comfort food!

"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right."- moi

For the first time in at least six months and probably more like a year, I ended up buying breakfast in the employee cafeteria here at work. I got an omelet with mystery, factory-farmed sausage (no doubt pork!), fried potatoes (they looked way better than they tasted), onions and mushrooms. omg, I forgot that they use some sort of engine lubricant as the ...well, "grease is the word, is the word" on their grill and that this one aging pup who works there wears gloves but I don't know why, as she is forever going from handling this disgusting, filthy towel/rag to wipe the counters, etc., to handling your food, and back again! How horrifying on all fronts. Every time I go there, I swear I never will again. Then, long about six months later, I do. WEIRD.

I am now thoroughly "re-toxed" after that ONE dish from the cafeteria. I think that axle grease will stay in my system for years!!! I'd better hit the oatmeal pretty hard this week.

Here I thought I could just get some nice protein and, yes, it would have a few TTAs but it would be really better than starving myself or having oatmeal or pumpkins seeds from my desk, because yesterday I didn't do too well and I had mainly grain carbs and no veggies or fruits. ...Don't know why I thought an omelet would somehow help with the no fruits, but anyway.

I am really grossed out by what I had for breakfast. Tonight, I shop at the HFS and I am going to load up on good stuff so that this doesn't happen again. I pretty much ran out of most everything but that is an excuse because I still have a lot of good stuff in the freezer, and with proper PLANNING, I could have prepared something wonderful to schleppe in here today. No, it is all my fault.

Why do we once in a while eat stoo-pit stuff we shouldn't eat? (Not you, Lola, because you never do, but I mean the mere mortals among us .)

As for the superfood quinoa dish I just mentioned, it is soooooo delicious. It seems the more lemon juice to put in, the better, so feel free. I thought I had way too much in there but NO, it was fabulous! If you end up with something too liquidy for your taste, add more nutritional yeast flakes, they will thicken it back up, btw.

"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right."- moi

Hey, mere mortal here. Been there ate that.why do we do it? I guess just to remind ourselves what yucky stuff is out there.(You won't believe what DH found at WF! Almond horns! No wheat! like macaroons but with ground almonds, eggwhite and cane juice. Not a diet food) Now those were outrageous.